Mechoui is an authentic Moroccan dish. Traditionally, Moroccans prepare mechoui by roasting lamb in a pit in the ground or by roasting the lamb on a spit over a fire. Moroccans enjoy feasting on this dish with salt and cumin as dip. Definitely this dish is very tasty and delicious.
If you want to learn how to prepare the mechoui, the first thing you need to have is patience. In the traditional way of preparing the mechoui, roasting the lamb takes up to 9 hours. The time of roasting will of course depend on how thick your cuts are. You would need to slowly roast the lamb so that you get a very tender meat. So tender that the meat is ready to be pulled off the bone.
There is however a faster way to prepare the mechoui. Of course we would add a little extra flavour on this dish. We will be using the Argan oil to drizzle on the mechoui. The nutty flavour of this oil will definitely bring excitement to anyone’s taste buds. If you don’t know it yet, the Argan oil is actually native to the Moroccans. For many years now, this oil has been used by the Berber tribe in culinary, medicine and even in cosmetics as a skin care product.
The West is also now going crazy over Argan oil. The cosmetics world in particular. However, this time we will be using the culinary Argan oil to add to this tasteful Moroccan dish.
What You Will Need
- Lamb – shoulder or leg on the bone. You’ll need the whole leg or shoulder.
- Soft Unsalted butter – 4 tbsps
- Garlic – 3-4 cloves. Have them pressed.
- Salt – about 2 tsps
- Cumin – about 1 tsp
- Pepper – about 1 tsp
- Crushed Saffron threads – half tsp
- Turmeric – 1/4 tsp
- Olive oil – 1 tbsp
- Argan oil – 1 tbsp
Preparing the Mechoui
- The first thing you would need to do is get your leg (or shoulder) of lamb and trim away the excess fat.
- Get a sharp pointed knife and use its tip to make cuts on the meat. About a dozen of cuts would do.
- Now you would need to prepare the sauce. All you need to do is combine all the ingredients listed above except for Argan oil. Once you are done cover your lamb with the mixture. Don’t forget to put in some of the mixture in the cuts you made on the meat.
- To cut the cooking time of the mechoui, you can steam the meat in a couscous pan for about 2 hours. While waiting for 2 hours, you can sit back and open a bottle of wine perhaps. Just don’t finish the entire bottle. A glass or two would do.
- Once you are quite near the 2-hr steaming time, preheat your oven to 250°F.
- Once done steaming, place the lamb in a roasting pan and cover the pan with a foil and place it inside the preheated oven. Roast the meat for about 2 hours or once the meat is tender.
- Before serving the mechoui, drizzle some Argan oil on the meat.
- Make sure that you have salt and cumin as dippings.